Name: Winter Harvest Curry Stew
Prep time: 25 min
Cook time: 25 min
Yield: 75
Ingredients: Vegetable broth - 1 ½ gallons; Butternut squashes - peeled, seeded, and diced - 4; Mustard greens, chopped - 6 bunches; Cauliflower, cut into florets - 7 heads; Broccoli, cut into florets - 7 heads; Red bell peppers, diced - 7; Carrots, peeled and diced - 15; Parsnips, diced - 15; Onions, diced - 1 ½; Celery, diced - 1 ½ stalks; Raisins - ¾ cup; Curry powder - ¼ cup; Ground ginger - ¼ cup; Ground cumin - ¼ cup; Cayenne pepper - 1 ½ teaspoons

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Winter Harvest Curry Stew

1. Vegetable broth - 1 ½ gallons

2. Butternut squashes - peeled, seeded, and diced - 4

3. Mustard greens, chopped - 6 bunches

4. Cauliflower, cut into florets - 7 heads

5. Broccoli, cut into florets - 7 heads

6. Red bell peppers, diced - 7

7. Carrots, peeled and diced - 15

8. Parsnips, diced - 15

9. Onions, diced - 1 ½

10. Celery, diced - 1 ½ stalks

11. Raisins - ¾ cup

12. Curry powder - ¼ cup

13. Ground ginger - ¼ cup

14. Ground cumin - ¼ cup

15. Cayenne pepper - 1 ½ teaspoons

How to cook deliciously - Winter Harvest Curry Stew

1. Stage

Combine vegetable broth, butternut squash, mustard greens, cauliflower, broccoli, red bell peppers, carrots, parsnips, onions, celery, raisins, curry powder, ginger, cumin, and cayenne pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 1 hour.